Jallab

Jallab is a cooling, fragrant drink with deep grape sweetness, a rosy floral aroma, and the delicate richness of pine nuts floating on top. Served over plenty of ice, it is refreshing, lightly luxurious, and wonderfully easy to make at home.

Nutrition · per serving

177kcal

1.7gProtein

33.3gCarbs

5gFat

0.2gFiber

2 servings

Ingredients

6 items

Jallab syrup base

grape juice300 ml

grenadine80 ml

rose water2 tsp

cold water200 ml

To serve

ice cubes300 g

pine nuts20 g

Tips

•For a more traditional texture, you can add 1 tablespoon raisins per glass, though they are optional and not included here.
•Use good-quality rose water and add it sparingly; too much can make the drink taste soapy.
•If your grape juice is very sweet, reduce the grenadine slightly to keep the drink balanced.
•Serve very cold, especially in warm weather.

Steps

1
Chill 2 serving glasses if possible. In a jug, combine the grape juice, grenadine, rose water, and cold water. Stir well until fully mixed, then taste; Jallab should be sweet, floral, and refreshing, so add a splash more cold water only if you want it lighter.
300 ml grape juice80 ml grenadine2 tsp rose water200 ml cold water
2
Lightly toast the pine nuts in a small dry pan over medium-low heat for 2-3 minutes, shaking often, until just golden and fragrant. Remove immediately so they do not burn, and let them cool for about 1 minute.
20 g pine nuts
3
Divide the ice cubes between the glasses. Pour the Jallab mixture over the ice, leaving a little space at the top.
300 g ice cubes
4
Scatter the toasted pine nuts over the drinks and serve immediately with a spoon or straw. Stir lightly before drinking so the pine nuts distribute through the glass.
20 g pine nuts

Origin & History

Jallab is a classic Levantine drink, especially popular in Lebanon, Syria, Jordan, and Palestine. It is traditionally made from a sweet syrup flavored with grape and rose water, then served cold with ice and garnished with pine nuts, often during summer and Ramadan.

lebanese drink vegan grape rose-water ramadan no-cook beginner

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Steps

Chill 2 serving glasses if possible. In a jug, combine the grape juice, grenadine, rose water, and cold water. Stir well until fully mixed, then taste; Jallab should be sweet, floral, and refreshing, so add a splash more cold water only if you want it lighter.

300 ml grape juice80 ml grenadine2 tsp rose water200 ml cold water

Lightly toast the pine nuts in a small dry pan over medium-low heat for 2-3 minutes, shaking often, until just golden and fragrant. Remove immediately so they do not burn, and let them cool for about 1 minute.

20 g pine nuts

Divide the ice cubes between the glasses. Pour the Jallab mixture over the ice, leaving a little space at the top.

300 g ice cubes

Scatter the toasted pine nuts over the drinks and serve immediately with a spoon or straw. Stir lightly before drinking so the pine nuts distribute through the glass.

20 g pine nuts